Chicken Legs Steamed with Thyme
Nutrition
Calories: 857 kcalCarbohydrates: 60 gProtein: 66 gFat: 65 gSaturated Fat: 32 gCholesterol: 295 mgSodium: 1662 mgFiber: 18 gSugar: 35 gVitamin A: 65.5 IUCalcium: 175 mgIron: 26 mg
Ingredients
- 2 tbsp olive oil
- 2 oz silver-dollar-size mushrooms cut in half
- 2 oz minced onion
- 1/2 lb sweetbreads soaked in cold water overnight
- 2 oz chicken breast meat
- 1 pinch salt to taste
- 1 pinch Freshly ground pepper to taste
- 2 tbsp port
- 2 cups chicken stock
- 4 whole chicken legs
- Chicken fryer, thigh, w/skin, raw
- 1 pinch salt to taste
- 1 pinch Freshly ground pepper to taste
- 1 quart chicken stock
- ½ tablespoon Fresh thyme 3 or 4 sprigs, plus a few leaves
- 3 oz carrot
- 1 oz celery root celeriac
- 3 oz asparagus
- 12 whole small onion
- ½ bunch blanched watercress
- 2 tbsp unsalted butter
- 3/4 cup chicken stock
- ¼ cup heavy cream
- 1 pinch salt to taste
- 1 pinch Freshly ground pepper
Instructions
- To make the farce: In a heavy sauté pan, heat the olive oil. Add the mushrooms and onions and, over moderate heat, sauté for 2 minutes, or until most of the liquid evaporates. Add the sweetbreads, chicken breast, salt, and pepper, and cook 2 minutes longer. Add the port and reduce by half. Add the chicken stock, cover, and cook slowly for 30 minutes.
- Using a slotted spoon, transfer the farce to a bowl. Reduce any remaining juice to a glaze and pour over the farce. Set aside and allow the mixture to cool.
- Bone the chicken legs, using a small boning knife. Season the insides with salt and pepper.
- When the farce is cool, cut it into small cubes. Stuff each leg and close, reshaping to resemble the original leg. Secure with toothpicks. Poke holes through the leg to prevent it from exploding while cooking.
- Pour the 1 quart chicken stock into the bottom of a steamer and add the thyme. Butter the steamer rack and place the legs on the rack. Sprinkle with a few thyme leaves and steam for 25 minutes.
- Meanwhile, cut the vegetables for garniture into bâtonettes and cook in salted boiling water until al dente.
- To make the sauce: In a food processor, purée the blanched watercress with the butter. Reserve. Reduce the chicken stock until only 1/2 cup remains, add the cream, and reduce slightly. Stir in 1 tbsp of the watercress purée. Strain and season with salt and pepper.